Weekends are for (food)lovers- My Muse

Cooking is like love.  It should be entered into with abandon or not at all.  ~Harriet van Horne

Ree Drummond aka The Pioneer Woman aka My Muse

I have been noticing a couple of trends here in my cooking habits:

1. I have a cooking Muse- My Muse goes by the name of Ree Drummond, or as more people call her, The Pioneer Woman.  Until blogs, we had our grandma’s recipe books, the recipes we write down from our parents and compile to add to our own repertoire. Our recipe books are scraps of paper, notecards and photocopied magazine pages given to us by trusted family members and friends.  I now add to that list, Ree.  Her humor, stories and pictures, make me feel like I know her and as I star the recipes I want to try the following weekend my mouth waters.  I’m also glad I’m not the only one who has a four legged little rascal that seems so interested in the culinary arts ;) More than just her recipes being utterly delicious, they are approachable, much like she is.  I feel like I am in her kitchen learning and making a mess right along side her.  She really is divine.

2. When I don’t run, I eat- Honestly, what else am I going to do with those 2-4 hours a day when I can’t run, it makes perfect sense to cook and eat.  Right?  Ok, so maybe there is flawed logic lurking somewhere in there but honestly, the last time I did a (food)lovers post was when I was sick with the flu and couldn’t run. Two weeks later, Piriformis syndrome and BAM. I’m in the kitchen cooking up a storm. And this weekend, I had a little extra inspiration to do so.

So without further ado, here is what my Muse inspired me to tackle this weekend.

Picture by Ree Drummond

Chicken with Tomatoes and Garlic
Originally from My Muse

Ingredients
-8 pieces chicken legs or thighs
-salt and peper to taste
-3 Tbs olive oil
-1 Tbs butter
-1 can (28 oz) diced tomatoes
-1 can (14 oz) whole tomatoes
-2 Tbs tomato paste
-Fresh herbs: basil, parsley, sage, rosemary
-8 cloves garlic
-16 oz of pasta
-grated parmesan cheese
-1/2 cup white or red wine

Directions
-Preheat oven to 400 degrees.
-Salt and pepper the chicken legs.
-Heat ovenproof skillet over medium-high heat.
-Add olive oil and butter and when it’s hot, add chicken legs to the pan.
-Using tongs, brown the chicken on all sides (about 2 minutes) and then remove chicken from the pan and put on a clean plate.
-Pour wine in, scrapping the bottom to loosen any bits.  (I used white wine, a pinot grigio in mine, mmm)

Photo by Ree Drummond

-Cook for 1 minute
-Pour in tomatoes with their juice and add tomato paste.
-Bring sauce to a boil then turn off the heat.
-Add plenty of fresh herbs (at my grocery store they had a group of fresh herbs packaged together for poultry so I used that) garlic (come on, any recipe that requires 8 cloves of garlic…perfect) and chicken legs.
-Put lid on and cook in the oven for 1 hour then remove pot from oven and allow it to sit while you cook the pasta.
-Cook the pasta to al dente, drain and add to large serving bowl.
-Remove lid and check sauce, it  is overly thin, remove chicken and boil the sauce for 5-10 minutes (I should’ve done this. The sauce was delicious but a little too watery)
-To serve, pour sauce over cooked pasta, then arrange chicken pieces.
-Sprinkle generously with parmesan (now you see why I like this woman ;)

This recipe was so easy and incredibly cheap! It hardly took any prep or attention.  Now onto breakfast, my favorite food group!

Photo by Ree Drummond. Sorry kids- don't have a camera.

Petite Vanilla Bean Scones
Recipe originally from…you guessed it…My Muse.

Ingredients
Scones
-3 cups all-purpose flour
-2/3 cups sugar
-5 tsp baking powder
-1/2 tsp salt
-2 sticks unsalted butter, chilled
-1 large egg
-3/4 cups heavy whipping cream
-2 whole vanilla beans

Glaze
-3 cups powdered sugar
-1/2 cups whole milk
-1 whole vanilla bean

Directions
-Preheat oven to 350 degrees.
-Split vanilla beans down the middle lengthwise and scrape out all the “caviar” inside.
-Stir caviar in cream and set aside for 15 minutes.
-Sift together flour, 2/3 cup sugar, baking powder and salt.
-Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going till the mixture resembles crumbs.
-Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Delicious photo by Ree Drummond

-Turn dough onto floured surface and lightly press together until it forms a rough rectangle.
-Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
-Use knife to trim to a symmetrical rectangle, then cut into 12 squares.
-Next, cut each square/rectangle in half diagonally, to form two triangles
-Transfer to parchment lines cookie sheet and bake for 18 minutes or just before they start to turn golden.
-Allow to cool for 15 minutes on cookie sheet then transfer to cooling rack to cool completely.

Glaze
- Split one vanilla bean lengthwise and scrape out all the caviar.
-Stir caviar into milk and allow to sit for awhile.
-Mix powdered sugar with the vanilla milk, adding more sugar is needed to get a smooth consistency.
-One at a time, carefully dunk each cooled scone in the glaze and transfer to the cooling rack to let the glaze set (about 1 hour)

I have never been a fan of scones but can you blame me for wanting to give them a second chance when they look so good? These aren’t the cheapest things in the world because of the vanilla bean but they are worth it. The recipe makes a lot too so you’ll have them for a couple mornings. I am enjoying one right now with my coffee, so take that Starbucks.

Tiger Balm

And for a quick running update:

Today is my first day of physical therapy.  This is going to hurt. I am getting a deep tissue massage as well, which is supposed to help.  I’m hoping they can help me out on what’s good cross training to do because even being on the bike hurts. I’ve heard swimming is good.  So we’ll see.

I’ve added two new things to my running arsenal…Tiger Balm and an awesome pair of R.E.I. compression shorts.  Tiger Balm is a heating agent which is what the Dr. said to put on before running/working out.  Then the compression shorts help keep the heat on longer during a run.  Again, we’ll see. I’ve wanted compression shorts because I love my running tights and needed a warm weather alternative.  Light running shorts just don’t do it for me. I tried on a lot of compression shorts but they were all so short! These are great because they are a perfect length and they have pockets too for my shot bloks! Hopefully I’ll be able to give these suckers a spin soon! The half is this weekend and the marathon is next!

P.S. I had a break down in the grocery store this weekend when I couldn’t keep walking to finish shopping because of the pain. Called the Dr. to leave a message with his nurse to see if I could get a cortisone shot or some kind of anti-inflammatory to allow me to run my races. I haven’t heard back. I’m sure I sounded like an addict. Perfect.  Hopefully a good running update will follow shortly.  STRETCH people, it makes a difference :)